ratatouille with poached eggs
(1 rating)
Great summer recipe while all the veggies are fresh from the garden. Or a winter time tummy warmer with cheesie garlic toast.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For ratatouille with poached eggs
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1red pepper
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1/2 lbyellow crooked neck squash
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1 lbzucchini
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1 mdonion
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1 Tbspolive oil, extra virgin
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2 tspgreek seasoning (mccormick)
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1 canfire roasted tomatoes (28 ounces)
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1 Tbspbalsamic vinegar
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1 tspsugar
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4 lgeggs
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salt and pepper to taste
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a handful of basil leaves
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1 Tbsptomatoe paste
How To Make ratatouille with poached eggs
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1Heat olive oil over medium heat in large deep skillet. Cut zucchini and squash in half length wise and cut into 1/2 inch pieces. Rough chop onion and red pepper. Add to skillet and cook till just crisp tender. Then add tomatoes, tomato paste and greek seasoning. Simmer for 10 minutes over medium heat.
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2Add balsamic vinegar, sugar and salt & pepper to your taste. Use the back side of a ladle to make a well in the ratatouille. Gently crack egg in well. Repeat until all 4 eggs are in the simmering liquid. Put a lid on the skillet and cook an additional 2-4 minutes.
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3Ladle ratatouille into a shallow bowl, tear basil leaves on top and serve with crusty cheesie garlic bread.
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